"Kafta" Kebabs

112 Reviews
93% would make this recipe again

Minced meat with onions, parsley, and spices.

These patties are popular throughout the Middle East. They can be made with lamb or beef, normally served with flat bread, yogurt, and salads.

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Preparation : 20 min Cooking : 10 min
440 calories/serving

Ingredients

1 red onions, finely chopped 150 g
1/2 bunch Italian parsley, fresh, finely chopped 50 g
460 g ground beef, lean, or medium-lean
1/4 cup bread crumbs 35 g
1 tsp ground coriander 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tsp curry powder [optional] 6 g
2 tbsp fresh mint, chopped 6 g
1/2 cup yogurt, plain, 2% 130 g
4 pita breads 180 g
1 tbsp olive oil 15 mL

Before you start

These patties can be cooked using either an outdoor grill or in a pan on the stovetop.

Method

  1. Finely chop the onion and parsley, then put them in a bowl. Add the ground beef, bread crumbs, and ground coriander. Add salt and pepper. For a more piquant flavour, you may add the curry powder. Stir well until the mixture is well combined and smooth. Chill for about 10 minutes in the refrigerator to firm up the meat mixture.
  2. The traditional kaftas are sausage-shaped : little balls are made first, then threaded onto skewers and moulded into log shapes about 10 cm long and 3 cm thick. However, it is perfectly acceptable to shape the kaftas into regular patties.
  3. Cook the « kaftas » on a lightly oiled hot grill for about 10 min, until the outside is golden brown and the inside loses its pink colour. Turn the patties once halfway through the cooking. Alternatively, heat a nonstick heavy-bottom pan. Add the « kaftas » and cook for about 10 min, turning them once.
  4. While the meat is cooking, chop the mint and mix it with the yogurt in a small bowl. Place the « kaftas » on pita bread then serve with the yogurt dip on the side.

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

440

Fat

17 g

27 %

Saturated 6.1 g
+ Trans 0 g

31 %

Cholesterol

60 mg

Sodium

400 mg

17 %

Carbohydrate

38 g

13 %

Fibre

2 g

9 %

Sugars

5 g

Net Carbs

36 g

Protein

31 g

Vitamin A

17 %

Vitamin C

31 %

Calcium

13 %

Iron

34 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Niacin, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Good source of  :
Magnesium, Manganese, Phosphorus, Vitamin A, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin D, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 3
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

112 Reviews (106 with rating only) 93% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Wonderful dish. Did them as 'rolls' on sticks in my skillet. Had mixed everything together and left in the fridge for an hour or so. Regardless, had a little bit of meat 'fall apart' in the skillet during cooking but nothing too serious. Very, very tasty - nice change from standard ground beef dishes - the herbs/spices really make this one stand out.

Useful 0
september 05, 2011 | I would make this recipe again

I've made this a few times and everyone loves it. I put it on skewers (shaped hotdog-like) and put them on the BBQ, the guests were impressed. I cut the curry in half because I have one child who dislikes it, I put less onion and added the mint to the meat. It is a delicious recipe when you want something different.

Useful 0
may 11, 2011 | I would make this recipe again

I would make this again, but I would modify the ingredients to make it more authentic. I agree that there is way too much onion and parsley in the recipe, half of the amount would have been enough, and it needs to be chopped very fine. I also added an egg to bind. Next time I will add the traditional spices: cumin, coriander, cinnamon, allspice, cayenne, ginger and garlic.

Useful 0

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